Total Calories: 341
Place bouillon cube and one inch water in a medium saucepan. Layer squash and onion slices in pan. Cover; bring to a boil over medium-high heat. Reduce to medium heat; boil gently until tender, 5 to 8 minutes. Drain well. Serve in individual bowls as a side, allowing each person to add butter, salt and pepper to taste.
This Seasoned Summer Squash recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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